Palak Keerai Masiyal/ spiced and pureed spinach
Keerai masiyal is one of the nutrients packed dish familiar in southindia. especially palak keerai masiyal is famous among kongunad kitchens.
Palak keerai masiyal directions:
- Pressure cook Palak leaves, garlic, chopped tomato, cumin seeds, coriander seeds, turmeric powder,green chilly and salt. Pressure cook for 2 to 3 whistles.
Cool it and grind to a smooth paste. - heat oil/ghee in a tadka, crackle mustard seeds, cumin seeds and saute finely chopped shallots until brown and pour it on the ground palak puree.
Serve hot with steamed rice.
Palak keerai masiyal recipe:
Palak keerai Masiyal
Servings: 2 People
Ingredients
- 2 Cups Chopped palak/spinach
- 2-3 Cloves Garlic
- 1 Small Tomato Chopped
- 1/2 Tsp Cumin seeds
- 1/4 Tsp Coriander seeds
- 1/2 Tsp Turmeric powder
- 1 Long Green chilly
- 1/2 Tsp Mustard seeds
- 1/4 Tsp Cumin seeds For seasoning
- 5 Nos Shallots Finely chopped
Instructions
- Pressure cook Palak leaves, garlic, chopped tomato, cumin seeds, coriander seeds, turmeric powder,green chilly and salt. Pressure cook for 2 to 3 whistles. Cool it down and grind to a smooth paste.
- heat oil/ghee in a tadka, crackle mustard seeds, cumin seeds and saute finely chopped shallots until brown and pour it on the ground palak puree.Serve hot with steamed rice.
